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🇵🇹 TheCacauClub — a levar experiências de cacau e chocolate ao mundo.🇬🇧 TheCacauClub — bringing cacao and chocolate expe...
23/08/2026

🇵🇹 TheCacauClub — a levar experiências de cacau e chocolate ao mundo.

🇬🇧 TheCacauClub — bringing cacao and chocolate experiences to the world.

cacau chocolaterevolution

🇵🇹 O chocolate artesanal não f**a pelas fronteiras — junte-se à Academy of Chocolate para explorarmos como os produtores...
12/08/2026

🇵🇹 O chocolate artesanal não f**a pelas fronteiras — junte-se à Academy of Chocolate para explorarmos como os produtores de pequena escala gerem a produção, o abastecimento e as vendas no Reino Unido, nos EUA e na Europa.

🎙️ Cherrie Lo — Academy of Chocolate
✨ Tommy Purkis — Reino Unido
✨ Nettie Atkisson — Estados Unidos
✨ Rosario da Cunha Brandão — Portugal

Seja produtor, amante de chocolate, ou apenas curioso sobre a indústria — esta é uma conversa a não perder.

🎟️ Bilhetes gratuitos já disponíveis — Academy of Chocolate



🇬🇧 🍫 FREE WEBINAR: From Bean to Border

Craft chocolate doesn’t stop at the border — join the Academy of Chocolate as we explore how small-batch makers navigate production, sourcing, and sales across the UK, US & Europe.

🎙️ Cherrie Lo — Academy of Chocolate
✨ Tommy Purkis — United Kingdom
✨ Nettie Atkisson — United States
✨ Rosario da Cunha Brandão — Portugal

Whether you’re a maker, a chocolate lover, or just curious about the industry — this is a conversation you don’t want to miss.

🎟️ Free tickets now available Academy of Chocolate

AcademyOfChocolate CraftChocolate ChocolateWebinar BeanToBar ChocolateIndustry

21/07/2026

Twenty years ago, Friends joked about Mockolate, a completely synthetic chocolate substitute so awful that Monica couldn’t even make it taste good. It bubbled, tasted waxy, and everyone who tried it hated it.
Back then, it was satire.
Today, it feels surprisingly relevant.
As cacau prices continue to rise and supply becomes more challenging, we’re seeing more products made with less cacau, more fillers, alternative fats, flavorings, and even entirely cacau-free “chocolate” substitutes. Technology has advanced dramatically, yet many consumers still say these alternatives don’t capture what makes real chocolate... well, chocolate.
It raises an interesting question:
At what point does chocolate stop being chocolate?
If a product contains only a fraction of the cacau traditionally associated with chocolate, or none at all, but looks, melts, and tastes close enough, should we change the definition of chocolate? Or should “chocolate” remain reserved for products whose character comes primarily from cacau?
Friends turned Mockolate into a punchline. Two decades later, the line between chocolate and chocolate substitute is becoming much harder to draw.
Maybe the real debate isn’t whether we can engineer a replacement, it’s whether we should redefine what chocolate means in the first place.
Where would you draw the line?

Centuries ago, Britain’s chocolate houses were places where people met, talked, did business and enjoyed drinking chocol...
12/07/2026

Centuries ago, Britain’s chocolate houses were places where people met, talked, did business and enjoyed drinking chocolate. They weren’t simply somewhere to buy a drink, they were part of the social fabric.
Over time, coffee took over that role, and chocolate gradually became something we mostly consumed at home or as a confection rather than as an experience.
Today, however, it feels as though the pendulum may be starting to swing back. We’re seeing a new generation of businesses putting chocolate centre stage. Places like Knoops in the UK, Plaq in Paris or Glad in Porto are inviting people to explore chocolate in a completely different way, through origin, craftsmanship, preparation and flavour. They aren’t just serving chocolate; they’re creating a destination around it.
For bean-to-bar makers, cacau producers and everyone working in fine chocolate, this could be an exciting opportunity. Not simply to make exceptional chocolate, but to create new occasions for people to enjoy it, share it and make it part of their everyday lives. History has a way of coming full circle.
Perhaps the chocolate houses of the past aren’t just an interesting piece of history, they’re a glimpse of where fine chocolate could be heading.
A thank you to César Magaña for prompting this line of thought. It’s always valuable when a conversation makes you look at our industry from a different perspective.

🇵🇹 Até Fernando Pessoa, um dos maiores e mais universais poetas portugueses, encontrou no chocolate uma metáfora para aq...
07/07/2026

🇵🇹 Até Fernando Pessoa, um dos maiores e mais universais poetas portugueses, encontrou no chocolate uma metáfora para aquilo que tantas vezes nos escapa.
Pela voz do seu heterónimo Álvaro de Campos, escreveu em Ta*****ia:
“Come chocolates, pequena;
Come chocolates!
Olha que não há mais metafísica no mundo senão chocolates.”
Mais do que falar de um doce, Pessoa fala da arte de viver. Do privilégio de saborear o instante sem o peso das perguntas, sem a necessidade de encontrar um signif**ado para tudo. Talvez seja por isso que estes versos continuam tão atuais. Porque, no meio da pressa e do excesso de pensamento, um simples quadrado de chocolate pode lembrar-nos que a felicidade, às vezes, mora nas coisas mais pequenas. Hoje celebramos esse prazer simples, que até um dos nossos poetas mais conhecidos soube transformar em poesia. Porque há dias em que um bom chocolate diz mais do que mil palavras. feliz dia international do chocolate 🤎

🇬🇧 Even Fernando Pessoa, one of Portugal’s greatest and most universal poets, found in chocolate a metaphor for something that so often eludes us.
Through the voice of his heteronym Álvaro de Campos, he wrote in To***co Shop (Ta*****ia):
“Eat chocolates, little girl;
Eat chocolates!
Look, there is no metaphysics in the world except chocolates.”
More than speaking about a sweet treat, Pessoa is speaking about the art of living. About the privilege of savoring the present moment without the burden of endless questions, without the need to find meaning in everything. Perhaps that is why these verses remain so timeless. Because amid the rush of life and the excess of thought, a simple square of chocolate can remind us that happiness sometimes lives in the smallest things. Today, we celebrate that simple pleasure—one that even one of our most celebrated poets transformed into poetry. Because there are days when a good piece of chocolate says more than a thousand words. Happy International chocolate day 🤎

🇵🇹 Há quem pense que um chocolate quente e um chocolate servido bem frio, com gelo, são apenas a mesma bebida a temperat...
04/07/2026

🇵🇹 Há quem pense que um chocolate quente e um chocolate servido bem frio, com gelo, são apenas a mesma bebida a temperaturas diferentes. Mas os nossos sentidos contam outra história.Quando o chocolate é servido quente, os aromas libertam-se com mais intensidade. O perfume envolve-nos, a textura torna-se mais aveludada e cada gole convida a abrandar. É uma bebida de conforto, de pausas demoradas e dias mais frescos.
Já a versão fria, com gelo, desperta outra faceta do chocolate. Mais leve, mais vibrante e refrescante. O frio realça a sensação de frescura, transforma a textura e convida a saborear o chocolate de uma forma inesperada, perfeita para os dias longos de verão.
É fascinante como a temperatura pode mudar a forma como sentimos o mesmo ingrediente. Uma experiência completamente diferente!
É descobrir que o chocolate como qualquer coisa boa não tem estações 🤎

🇬🇧 Some people think that hot chocolate and chocolate served ice-cold are simply the same drink at different temperatures. But our senses tell a different story.
When chocolate is served hot, its aromas unfold more intensely. Its fragrance surrounds us, the texture becomes silkier, and every sip invites us to slow down. It’s a drink of comfort, made for quiet moments and cooler days. The iced version, however, reveals another side of chocolate. Lighter, brighter and wonderfully refreshing. The cold enhances its freshness, transforms its texture, and invites you to experience chocolate in an unexpected way, perfect for long summer days.
It’s fascinating how temperature can completely change the way we experience the very same ingredient. The result is an entirely different sensory journey.
Because chocolate, like all truly good things, has no season. 🤎

🇵🇹 3 chocolates. 1 produtor. 1 percentagem. 3 histórias completamente diferentes. Hoje estou a provar três chocolates ne...
22/06/2026

🇵🇹 3 chocolates. 1 produtor. 1 percentagem. 3 histórias completamente diferentes. Hoje estou a provar três chocolates negros com 70% de cacau da Choco Museo, no México, um dos meus museus de chocolate preferidos. Cada tablete é produzida com cacau de uma origem diferente do México, mas todas têm exatamente a mesma percentagem de cacau. O que mais me fascina é vê-los lado a lado. Antes mesmo da primeira prova, as cores já contam uma história. Dos tons mais claros de mogno aos castanhos profundos de ébano, cada chocolate reflete o terroir único da sua origem. É uma lembrança de que o cacau é como o vinho ou o café. A origem, o clima, o solo e a fermentação fazem toda a diferença, e nenhuma percentagem consegue contar a história completa.
A cor é apenas a primeira pista. Depois surgem os aromas, a textura, a acidez, as notas de fruta, os frutos secos, as especiarias… cada chocolate a expressar a identidade do lugar de onde veio. É por isso que o chocolate de origem única continua a surpreender-me. A magia não está na percentagem; está na viagem, da árvore ao chocolate .

🇬🇧 3 chocolates, 1 maker, 1 percentage, 3 completely different stories.
Today I’m tasting three 70% dark chocolates from Choco Museo in Mexico—one of my favourite chocolate museums. Each bar is made with cacau from a different Mexican origin, yet they all share the exact same cacau percentage.
What fascinates me most is seeing them side by side. Before taking a single bite, the colours already tell a story. From lighter mahogany tones to deep ebony, each chocolate reflects the unique terroir of its origin. It’s a beautiful reminder that cacau is like wine or coffee. Origin, Climate, Soil, Fermentation matters and no percentage can tell the whole story. The colour is just the first clue. Then come the aromas, the texture, the acidity, the fruit, the nuts, the spices... each bar expressing its own sense of place. This is why single-origin chocolate continues to amaze me. The magic isn’t in the percentage, it’s in the journey from tree to bar.
Chocolate MUCHO

🇬🇧 A reminder that some traditions never lose their relevance, they simply find new ways to be enjoyed. You can call it ...
14/06/2026

🇬🇧 A reminder that some traditions never lose their relevance, they simply find new ways to be enjoyed. You can call it whatever you want to call it, I dont like to tag things as they simply exist for centuries, but this is really special, as such I prefer to call it Cacau wisdom!
This is a special gift from a friend from El Slavador, Elmer of Copinol Escondido.Elmer is a guardian of some of the oldest and most remarkable cacau genetics. This chocolate is made following a traditional Salvadoran recipe, originally prepared as a nourishing cacau drink.
For centuries, cacau was valued far beyond its flavour. It was consumed as a source of energy, strength, hydration, and nourishment for long journeys, hard work, and daily life. A true superfood long before the term existed.Today, I’m giving this ancient tradition my own summer twist.
Instead of preparing it for a journey through the forests of Central America, I’m turning it into a beach elixir: refreshing, energising, rich in minerals, and perfect for long days under the sun. Different centuries, different landscapes, but the same cacau.Thank you, Elmer, for sharing a piece of Salvadoran cacau heritage and I hope one day everyone can enjoy it! 🤎. Copinol Escondido
chocolaterevolution

Some chocolate stories take years to come to life. Ten years ago, at Chocoa, Feitoria do Cacao first tasted a remarkable...
12/06/2026

Some chocolate stories take years to come to life. Ten years ago, at Chocoa, Feitoria do Cacao first tasted a remarkable cacau from Mexico. It was one of those unforgettable moments that bean-to-bar makers know well: discovering a cacau that immediately sparks your imagination and makes you dream about the chocolate it could become. But cacau is a fruit, not a commodity. Every origin has its own story, challenges, harvest cycles, and supply chain realities. Sometimes the most extraordinary cacau isn’t easy to obtain, not only because of its rarity, but because building the right relationships and ensuring quality every step of the way takes time. After 10 years of waiting, they were finally able to share this Mexican cacau. This is one of the things that makes bean-to-bar chocolate so special. You don’t simply buy any cacau available on the market. You carefully select cacau for its flavour, character, and the people behind it. Sometimes that means waiting years for the right opportunity. And when the moment finally arrives, that’s when the magic begins: transforming exceptional cacau into chocolate that expresses the uniqueness of its origin. 🤎Feitoria do Cacao

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